Angostura 1919 Caribbean Rum | Notes of Toffee and Coconut Cream

Product Information

Angostura 5 Year Old: A golden rum that is available internationally aged for a minimum of five years.

Perhaps nowhere is the legend and lore of Angostura Bitters more robust than on the island where it is produced. Nearly every Trinidadian I know has a theory not only about what's in the Bitters but how the recipe has managed to remain a mystery all of these years. Only a few facts are known for sure: that Seigert' original recipe, a suspension of herbs, barks and spices, remains unchanged; and that the alcohol base is close to 50%. started its life as a Fernandes brand. The Angostura 1919 of today is a recreation of the original. As romantic as these tales may be, the reality is more prosaic. Distilled and bottled singularly at The House of Angostura in Trinidad, a team of chemists work to produce Angostura Bitters and the firm's other products, including rum, orange bitters and cocoa bitters. The House of Angostura ( English: / æ ŋ ɡ ə ˈ s tj ʊər ə/), also known as Angostura Limited, is a Trinidad and Tobago company famous for the production of Angostura bitters, invented by the company's founder. The company is also a distiller and is the major producer of rum in Trinidad and Tobago. The company also has been used as a vehicle for international expansion by its parent company, CL Financial. As a result of these acquisitions, the company owns distillers in the United States, Canada, The Bahamas and Suriname.Angostura Reserva: A white rum sold internationally that is aged for a minimum of three years before being filtered. Now, you might think this would be the part of the story where Angostura comes in, acquires the miracle barrels and creates the manna that is the 1919 we all know and love today! Angostura No. 1: No. 1 is the first premium rum to be unveiled in The Cask Collection, a new limited-edition range dedicated to rums aged in special casks. Only 9,600 bottles are available worldwide. It's a use that hews closely to the original purpose for this secret recipe created by Johann Gottlieb Benjamin Siegert, a German army surgeon and officer under Simon Bolivar. Seigert created Bitters while he was stationed in Venezuela in the town of Angostura (now Ciudad Bolivar) specifically as a stomach tonic for ailing soldiers. That was in 1824, and even after the family migrated to Trinidad in the mid-19th Century, his recipe was kept secret. Nearly 200 years later, it remains one of the world's longest held culinary mysteries. Javeed, Asha (3 Dec 2016). "Audit into Angostura rum". Sunday Express. Sunday Express . Retrieved 11 December 2016.

A super-premium 15 year-old aged rum launched in 2016. [6] 1787 marks the beginning of sugar production in Trinidad. Albert Y. Leung; Steven Foster (2003). Encyclopedia of common natural ingredients used in food, drugs, and cosmetics. Wiley-Interscience. p.35. Angostura 1824 - Trinidad & Tobago - review - Ministry of Rum". Archived from the original on 2015-12-08 . Retrieved 2015-12-02.

Still, the company will not confirm or deny rumours or lore about Bitters production or, of course, what's in the recipe. In fact, The House of Angostura won't even say how much Bitters is shipped worldwide or the value of the business. Given that you would be hard-pressed to find a bar anywhere on the globe without a bottle of the brew, the number must surely be staggering. Himself a great believer in the tonic that is Angostura Bitters, Tom Nelsen was said to have drunk a pint of Bitters a day living into his 90s. In 1975, the Fernandes Distillery was acquired by Angostura, bringing many of its legendary brands under the Angostura umbrella. Still, it wasn’t until 2001, after years of careful research, testing and development, that Angostura re-introduced 1919 to the world. In doing so, Angostura’s master blenders were careful to replicate the same techniques and production principles developed by Mr. Fernandes in 1932. The result is a masterpiece, which at its core is anything but a quintessential Angostura rum. The foamy head on the Trinidad Sour – and other Angostura Bitters-heavy drinks – is yet another part of the mystery that two centuries later still entices drinkers to ask: what's in it? Angostura 1919 caresses the tongue and lips with the magic of a first kiss. Passionate, enveloping. It’s easy to lose yourself in this rum.

National Reporter System, New York (State). Superior Court (New York), New York (State). Supreme Court, New York (State). Court of Appeals (1894). New York Supplement. West Publishing Company. p.591. {{ cite book}}: CS1 maint: multiple names: authors list ( link) Legacy: A special blend of seven of the brand’s most rare and precious rums. Only 20 bottles have been produced and until 2014, [7] this was the most expensive rum in the world. [8] Along with being a Royal Warrant holder to Her Majesty Queen Elizabeth II for our ANGOSTURA® aromatic bitters, we have successfully marketed our iconic bitters globally and have a geographic reach into 170 markets. The recipe for Angostura® aromatic bitters has not been changed since the first bottle was introduced to the world in 1824. White Oak: A white rum aged in American white oak barrels. Sold within the Caribbean and the top selling rum in Trinidad and Tobago.The beautiful thing about this rum is the mouth feel. This rum is the softest, most velvety rum that you’ll ever taste! The company was founded around 1830 in the Venezuelan town of Angostura (now Ciudad Bolívar) by a German doctor, Johann Gottlieb Benjamin Siegert, Surgeon-General in Simon Bolivar's army in Venezuela. Around 1820, he had tried to find a medicine to improve appetite and digestive well-being of the soldiers. The other Angostura’s carry a darker, more reddish color owing to the special caramel that Angostura produces itself from cane sugar and adds to all its rums. According to Besson, Angostura Bitters first made its way around the world in little wooden casks that ship's captains bought directly from Seigert as medicine for their crew. After Seigert's death, political upheaval in Venezuela pushed Seigert's sons Don Carlos, Luis and Alfredo to relocate to Trinidad, just eight miles off the Venezuelan coast, in the mid-19th Century. The firm set up a distillery – The House of Angostura – in Port of Spain. From the beginning Dr. Siegert was determined to wrest a cure from nature itself, and after four years of trial and error, researching and analysing the qualities of tropical herbs and plants, he finally arrived at a unique blend of herbs in 1824, which he called "Amargo Aromatico" or aromatic bitters. [...] Dr. Siegert hoped to use the bitters to bring relief to his patients, his small circle of family and friends, but these events were to prove otherwise. From these humble beginnings an international industry was soon to rise.